Moroccan Orange and Almond Cake
Transport your taste buds to North Africa with this sumptuous Moroccan Orange and Almond Cake, a naturally gluten-free dessert brimming with vibrant flavors and moist, tender texture. Made with whole oranges—peel and all—this cake boasts a citrusy brightness that pairs beautifully with the nutty richness of ground almonds. Slow-simmered oranges create an irresistibly fragrant puree, while a hint of baking powder gives it just the right rise. This no-flour cake is perfectly sweetened with granulated sugar and finished with a delicate dusting of powdered sugar, making it an elegant option for any special occasion or afternoon indulgence. Best served at room temperature, it’s delightful on its own or alongside a dollop of whipped cream or Greek yogurt. With just 20 minutes of prep and a simple one-bowl method, this Mediterranean-inspired treat is both effortless and unforgettable.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large Whole oranges
- 6 large Eggs
- 200 grams Granulated sugar
- 250 grams Ground almonds (almond meal)
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Place the whole oranges in a large pot and cover them with water. Bring to a boil, and let them simmer for 1.5 to 2 hours until they are very soft. Top up the water as needed to keep the oranges covered.
Drain the oranges, allow them to cool slightly, and then cut them into quarters. Remove any seeds and blend the oranges (peel and all) into a smooth puree using a food processor or blender. Set aside to cool.
Preheat your oven to 180°C (350°F). Grease a 23cm (9-inch) springform cake pan and line the bottom with parchment paper.
In a large mixing bowl, beat the eggs and granulated sugar together until pale and thickened, about 2-3 minutes.
Fold in the orange puree, ground almonds, baking powder, and salt until well combined. The batter will be quite wet, which is normal.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 50 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Optional: Once cooled, dust the top of the cake with powdered sugar before serving.
Serve at room temperature. This cake pairs beautifully with a dollop of whipped cream or Greek yogurt.
Nutrition Facts
Calories |
2870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.6 g | 196% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 1468 mg | 64% | |
| Total Carbohydrate | 316.9 g | 115% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 261.6 g | ||
| Protein | 94.1 g | 188% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 975 mg | 75% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2847 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
